![Lemon Coconut Vegan Cheesecake

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, lemon coconut vegan cheesecake

  • 6 ingredients (no sugar). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Lemon Coconut Vegan Cheesecake

  • 6 ingredients (No sugar) is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar) is something that I’ve loved my entire life.

Whether It's A Family Gathering Or A Cozy Night In, Find The Perfect Cheesecake Recipe! Reddi Wip® Is The Perfect Amount Of Sweet For Your Cheesecake. Transfer your "soft cheese" into a bowl (discard water) and add all the ingredients besides coconut cream.

To get started with this particular recipe, we must first prepare a few ingredients. You can have lemon coconut vegan cheesecake

  • 6 ingredients (no sugar) using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar):
  1. Make ready Crust
  2. Prepare 3/4 cup dessicated coconut 🌴
  3. Prepare 1 banana 🍌
  4. Make ready Filling
  5. Take 2/3 cup raw cashews (soaked overnight to soften)
  6. Make ready 1/3 cup coconut cream
  7. Get 2 tbsp coconut oil (melted)
  8. Get 1 banana 🍌
  9. Make ready Juice of 1 lemon 🍋
  10. Take Optional : Tumeric powder for colour

Thick, creamy, rich and delicious with a refreshing lemony sweetness! Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. This No-Bake Vegan and Gluten-Free Cheesecake is refined sugar-free, grain-free, raw and sneaks in a vegetable! I'm not sure cheesecake can get any healthier than this.

Instructions to make Lemon Coconut Vegan Cheesecake
  • 6 ingredients (No sugar):
  1. Blend banana. Mix banana with dessicated coconut. Pressed filling into a pan. I used a loaf pan. Baked in 180degrees oven for 20-25 mins. Let cool completely.
  2. Blend cashews, banana, coconut cream, lemon juice till combined. Add in coconut oil and blend.
  3. Pour onto cooled crust. Freeze for 4 hours or more.
  4. To serve, take it out of the freezer for 15-20 mins to thaw. Enjoy!

This cheesecake is mega creamy, perfectly sweet and beyond rich! Combine the softened cashews, coconut cream, sugar, coconut oil, lemon zest and juice in the food processor; Blend until smooth. The extra creamy texture comes from cashews, coconut oil, and coconut cream. Lime gives it the perfect balance of sweet and tart and there's a little crunch in the coconut crust. No weird ingredients, everything can be found in a supermarket.

So that’s going to wrap it up with this exceptional food lemon coconut vegan cheesecake

  • 6 ingredients (no sugar) recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!